I’ve mentioned before that my husband, Ryan, and my sister’s husband, Nate, are two peas in a pod. Put the two of them together and they immediately enter their own little world. I don’t know what happens there, though I overhear a lot of talk about sports, stupid jokes, and their latest tennis match. I’m pretty sure they talk a lot about their awesome wives too!

The two are in agreement on most things, with one major exception: Oreos! Nate claims to be anti-sweets (claims being the key word), but he can’t resist anything with Oreos. Ryan, on the other hand, will eat any dessert I put in front of him, unless it has Oreos.

Thankfully, differing feelings on Oreos hasn’t hindered their relationship! And thankfully, Nate was around to finish these blondies off when our community group couldn’t, and Ryan wouldn’t! You can’t ever go wrong with peanut butter and Oreos (unless you’re Ryan of course!).

One Year Ago: Mushroom, Spinach, and Scallion Tart with Goat Cheese 

Two Years Ago: Southern Banana Pudding

Three Years Ago: Pesto Roasted Vegetables

slightly adapted from Crepes of Wrath 

Ingredients:

-1 1/4 cups all-purpose flour

-3/4 tsp baking powder

-1/4 tsp baking soda

-1/2 cup brown sugar

-1/2 cup granulated sugar

-1/4 cup unsalted butter, melted

-1/3 cup crunchy peanut butter

-1 large egg, at room temperature

-3/4 tsp vanilla extract

-1 1/2 cups roughly crushed Oreos

Directions:

1. Preheat oven to 350F. Line an 8-inch pan with foil and spray with cooking spray. Whisk together the flour, baking powder, and baking soda. Set aside.

2. Beat sugars with butter. Add peanut butter and mix to combine. Add the egg and beat. Mix in the flour mixture just until combined. Stir in the crushed Oreos.

3. Press dough (it will be thick) into the prepared pan. Bake for 15-20 minutes or until an inserted toothpick comes out with only a few crumbs. Allow pan to cool completely on a wire rack before cutting into bars and storing in an airtight container at room temperatures for up to one week.